Here’s me looking happy in my pastry kitchen. I have the immersion circulator and the cryovac machine (not really a cryovac, but I like to call it that) over my right shoulder, and I’m making “chupitos” and macerated strawberries for stuffing the mochi. Here’s the mochi before I pull it (it’s not actually green; I think the lighting is weird); then after it’s rolled; and then in it’s final state, plated with the macerated strawberry inside, the flor de cacia gelatin shot on top, and the shot of fresh strawberry juice and vodka next to it.
I have 3 days left at Dos Palillos – yeah! Yeah, because I’m exhausted. Yeah, because I’m moving onto a new chapter of learning. Yeah, because I have only 45-48 hours left of this work over 3 days. I have had lots of fun in between working hours, to be sure.
This past week Alan and his brother Scott have been visiting. Plus, I had a surprise visit from my love on his layover on the way back from the Maldives. So, a packed house it was, and lots of cava and gin and tonics flowed. Here are a few pics from our fun this past weekend:
Alan and me:
The church at night in El Born:
The gin drinking gang, with new friends Dominique and Nathalie (Canadians who do consular work in Senegal and Tanzania):
My new gin of choice:
Okay, rushing off to work now, because if I’m not early, I’m late due to the fact that there’s no way I can accomplish all I need to do in the 1 hour that I get to make only pastries (the rest of the prep I do is for everyone else). Yes, only 3 more days!
Salty Apron 
You are getting it done!!! Finish strong and leave ’em with great thoughts of you and your wonderful self, congratulations on all the hard work and perseverance!
Finish strong. Have no regrets. (My mantra, as you know!) I know they will continue to think highly of you long after you’ve moved on and they wish you were still there…. And they certainly got their money’s worth! Oh. That’s right. You’re doing this for free…. :o)
See you soon, bona amiga!!!!!!!